Chicken and Red Bell Pepper Salad Sandwiches

"This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture."

Directions

Bring a large pot of water to a boil; add chicken and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, cool and chop.

Bring a small pot of water to a boil; add the bell pepper and cook until soft, about 10 minutes.

Combine the bell pepper, chicken, cream, and mayonnaise in a food processor. Blend until mostly smooth. Season with salt and pepper. Spread about half of the mixture on each of two slices of bread and sandwich with the remaining bread.

Most Helpful Positive Review

Jun 13, 2012

I actually used leftover shredded "mexican" chicken in this recipe and reduced fat mayonnaise. I wanted a little more kick so I tossed in some chopped pickled jalapenos. I made a wrap out of this, filling it out a bit with shredded lettuce, halved cherry tomatoes and a little shredded sharp cheddar cheese. Simple and delicious.

Most Helpful Critical Review

Sometimes the simplest recipes turn out to be some of the best! I love chicken salad and I had two leftover herb grilled chicken breasts and a lonely red bell pepper that needed to be used up before grocery night. What a pleasant surprise this little recipe turned out to be! I cooked the bell pepper as instructed and put everything into the food processor along with the salt, pepper, as well as a bit of garlic and onion powders. I didn't have any heavy cream so I used half and half with light mayo (added a little more than called for). I let this chill for an hour before serving. This chicken salad was creamy and delicious. It was perfect on melba toast and next time I might try it in a wrap! Thanks for a really great recipe.

This is *SO* good! I made it for lunch and had it again for dinner! I had to cheat a little because I didn't have heavy cream. I used a teaspoon of skim milk and about a teaspoon of sour cream to thicken it a bit. Turned out very well. The flavor gets even better after it sits for a while. I ate it with baby spinach leaves for lunch and for dinner I had it on toasted wheat bread. Thank you, Katie! This is a keeper!

Yum. This is almost exactly the recipe I use for chicken salad--I usually add diced celery, too. It is good with or without the cream, with or without the celery, but always must have the red pepper. it is amazing, and simple. I've used poached chicken, and I've used canned chicken (kirkland). It's really, really good! Thanks for posting this!

Very interesting recipe, one I didn’t understand correctly until I started to prepare it. I should know better than to proceed on a recipe before reading it through! The idea of the red pepper really appealed to me (I took a shortcut and microwaved it) - but what threw me was when I (finally) noticed that the chicken was to be blended in the food processor along with the red pepper, mayo and cream. With all respect to the submitter, that did NOT appeal to me, although I understand that foods you grew up with you don’t necessarily think of as odd when others not familiar with it might. For me it was – I envisioned, basically, homemade baby food. So instead, I pureed the red pepper, mayonnaise and cream and it made an exquisitely beautiful sauce – but it was pretty blah tasting. I doctored it up with some garlic salt, a shot of Worcestershire sauce and some chopped green onion and not only was it an instant fix, it was wonderful. I mixed that sauce up with the chicken and I had the chunkiness and flavor I desired. I wanted something a little more interesting than just sandwiching it between two slices of white bread so I used it along with strips of bacon, fresh baby spinach and tortillas to make wraps – and they were AWESOME good! To complete the meal I served them with a hearty bowl of chicken minestrone.

This is really good. I doubled the recipe and roasted the pepper in the oven (sliced in half, layed skin side up on a cookie sheet and broiled about 15 minutes then put in a bowl and covered with a towel for about 15 min to steam then peeled off the skin). I really like the consistency of the pureed chicken. It's a nice change of pace from a lunchmeat sandwich.

This is something I do all the time. I brine skin-on bone-in chicken breasts in salted water overnight. Doesn't have to be real salty, but the results are very flavorful and moist chicken. Drain, pat dry. Rub with olive oil, sprinkle with Cavendars Greek Seasoning and, here's the kicker, slip 2 or 3 whole basil leaves under the skin. Line a cookie sheet with foil, place the chicken on a wire rack on the cookie sheet. Roast in a preheated 425F oven for about 1 hour, depending on the size of the breasts. Remove, tent with foil, and let rest until cooled. Remove the skin, debone, chop. I love adding roasted red bell pepper, golden raisins, and depending on my mood, maybe some curry powder, maybe not. A touch of honey is nice, garlic powder, black pepper. Just play with it. The combinations are endless.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.